Pineapple Upside Down Cake Frozen Yogurt

Pineapple upside down cake frozen yogurt is a creamy homemade frozen yogurt recipe that isn’t too ‘icy’ or ‘frosty’ thanks to a few tips. Vanilla wafers, pineapple chunks, and maraschino cherries are swirled throughout for a fun take on a dessert classic.

Once upon a time I lived dangerously close to an absolutely fabulous small chain ice cream shop. And I do mean dangerously close. Walking for ten seconds past my mailbox would land me smack in the middle of the waffle cone-scented breeze that would waft out each time their door would open.

Looking back I’m amazed I had any self-control whatsoever.

Now that I don’t live within walking distance to a mecca of frozen goodness (sigh) I lean more heavily on making ice creams and frozen yogurts from scratch. Though with a nod to the inspiration! This pineapple upside down cake frozen yogurt is a rough recreation of a fro yo flavor I happily enjoyed at that ice cream shop.

While ice cream is usually my go-to, I thought I’d give frozen yogurt a try to keep with my inspiration. Coincidentally when researching a frozen yogurt base I came across this recipe for a lemon and blueberry frozen yogurt in Food & Wine that – surprise, surprise – is from the creator of my beloved ice cream shop.

It behooved me to give it a go, right?

Homemade frozen yogurt can be tricky to make smooth and creamy vs. rock-hard and icy. Part of the problem comes from a lack of fat and a higher water content in some yogurts. This makes yogurt healthier when it comes to snacking, but less than ideal for creamy delicious desserts.

For this pineapple upside down cake frozen yogurt, I chose a vanilla yogurt made with whole milk. For reference, the nutritional stats on the yogurt I chose state each one cup serving contains 200 calories, with 7 grams of fat per cup.

I also made sure that there wasn’t water listed on the list of ingredients, which I did notice on a few varieties. Added water = less creaminess/more iciness = no good.

Then there’s the matter of the cream. I know, I know, this pineapple upside down cake frozen yogurt isn’t exactly diet food, but rather an ice cream equivalent with a satisfying tang from using yogurt. Light whipping cream mixed with the yogurt adds additional fat to help produce an ultra thick and creamy homemade frozen yogurt.

Something that was new-to-me as it pertains to homemade frozen yogurt is the unflavored powdered gelatin. I always have bunch on hand for when my chocolate Irish cream marshmallow cravings strike, but it makes sense as an important addition here as it also helps prevent ice crystals from forming. Same with the agave nectar!

Whole milk yogurt, cream, gelatin, agave nectar…it’s like a little ingredient army warding off iciness to deliver you an ultra creamy and enjoyable dessert.

Once this pineapple upside down cake frozen yogurt gets going in your ice cream maker (this is mine <–affiliate), swirl in the vanilla wafers and pineapple chunks at the designated time to get them dispersed throughout.

You’ll have a slight pineapple flavor in the yogurt base itself, with extra pineapple chunks added in. The vanilla wafers soften to provide a spongy, vanilla cake flavor, with maraschino cherries added at the end for an ubiquitous pineapple upside down cake touch. All combined with rich vanilla yogurt for a frozen dessert on par with homemade ice cream.

Recipe notes:

Look for a vanilla yogurt made with whole milk that doesn’t list water as an ingredient.

Adding the maraschino cherry pieces as you’re spooning the ice cream into its storage container (vs. adding to the ice cream maker with the pineapple chunks and vanilla wafers) helps minimize the bright red coloring from taking over the whole batch.

I love this ice cream storage container (affiliate), which you see in these photos. It’s double-walled and is oblong-shaped to fit more efficiently in the freezer. Mine is the 1.5 quart size, which fits the entire batch perfectly. (My ice cream maker linked above also has a 1.5 quart capacity).

Pineapple upside down cake frozen yogurt is a creamy homemade frozen yogurt recipe that isn't too 'frosty' thanks to a few tips. Vanilla wafers, pineapple chunks, and maraschino cherries are swirled throughout for a fun take on a dessert classic.

Course:
Dessert

Cuisine:
American

Servings: 10

Calories: 158kcal

Author: Alyssa

Ingredients

124-ozcan pineapple chunks in 100% juice(juice reserved)

1cuppineapple juice, divided,reserved from can [see note]

.25 ozpacketunflavored gelatin

1/2cupgranulated sugar

2tbspagave nectar

2cupswhole milk vanilla yogurt

1/2cuplight whipping cream

10vanilla wafer cookies,roughly chopped

6maraschino cherries,drained and chopped

Instructions

Drain pineapple juice from the pineapple chunks. You should have about 1 cup of juice. Set pineapple chunks aside. Add 2 tbsp of the juice to a small bowl and pour gelatin over top.

In a small saucepan set over medium heat, add 6 tbsp pineapple juice (reserving the remaining 1/2 cup), granulated sugar, and the agave nectar. Whisk to combine ingredients and let it come to a simmer. Once simmering, let cook for a minute or so, or until the granulated sugar has dissolved. Remove from heat.

Add pineapple juice/gelatin mixture to the saucepan and whisk to combine until dissolved.

Pour frozen yogurt mixture into a large sealable plastic bag. Place it in the middle of a large bowl filled with ice water. Let frozen yogurt chill for 20 minutes before proceeding.

Once chilled, pour frozen yogurt into your ice cream maker and prepare according to the instructions. Near the end of the process, add chopped pineapple chunks and vanilla wafer pieces and let them mix throughout.

The frozen yogurt will be of a soft-serve consistency at this point. Spoon it into a freezer-safe container, layering maraschino cherry pieces throughout. Freeze for a few hours before serving for a firmer scoop.

Recipe Notes

All of the pineapple juice you need for this recipe can be found in the can of pineapple chunks. Be sure to use pineapple chunks in 100% juice and not the ones packed in heavy syrup!

Comments

Loving the flavors of this frozen yogurt! I, too, have had issues with my frozen yogurt attempts being too icy and just not quite the right consistency. I am intrigued by the gelatin tip. I hadn’t thought of that and can’t wait to give it a try!

Everything about this was wonderful. My niece thought I was the coolest thing ever when I made her favorite cake into a icy cool treat! It was so good the two of us polished it off before anyone else got a chance to sample it….

WOW! This looks so yummy! I have to say… I’m a dessert lover as well and hear ya about the apartment location in regards to the ice cream shop being a blessing and a curse! I LOVE ice cream and it is one of my top 3 desserts- chocolate chunk brownies, Skinny cow ice cream sammies and tootsie pops… yeah, I’m 5! haha… this looks so yummy!! Great recipe!

Oooo I’ve never seen a pineapple upside down cake frozen treat before! This sounds awesome! I hate the unpacking part of moving – it always seems to take forever! And PS my sister also lovessss to pop bubble wrap!

I love yogurt and have been wanting to make some for quite awhile, but other recipes and things keep me from remembering that I want to make it. I love your flavors! You even got the cherry in there 😀 Yum!

Thanks Cindy! I’m so glad I happened to see this flavor on the menu at a local ice cream shop, or else I may have forgotten about it entirely! Pineapple upside down cake combines so many of my favorite flavors – cake, pineapple…and definitely cherries! 🙂

Hello, Alyssa! So happy you’re getting unpacked and settled there. Are you enjoying Nashville so far?
I can’t believe you thought of this idea! So creative (well, I don’t mean I don’t think you can be creative – hopefully you get what I mean!) I love that you’ve added the cherries as well. 🙂

Hi Helen! We are so enjoying Nashville so far! On one hand it feels like we just got here, but on the other it feels as if we’ve lived here for a long while. It’s a very comfortable city for us, which I love! We’re slowly exploring outside of our local surroundings and starting to get a lay of the land, taking some back roads on our errands and not getting lost (most of the time!) The apartment is just about settled regarding important functional items, though I spent more time than I’d like to admit browsing pillows online yesterday. Just some finicky decor items left to figure out. 🙂 And haha – thank you! I do know what you mean. Love those cherries!

ALYSSA! We are such life twins! This is really starting to get funny. I posted an ice cream recipe today TOO! And talked about how much I craved it while moving. We must have been separated at birth, haha!

This pineapple upside down cake frozen yogurt sounds delicious! And I’m so excited to try out a frozen yogurt recipe in my ice cream maker! That didn’t even occur to me. Fun!

That is TOO funny, Natalie! Hahaha Our minds are in exactly the same place! I was totally huffing and puffing up our stairs with armfuls of bags/boxes/everything with ice cream on the brain. Just read your post – good find on the ice cream maker! I’m glad it made its appearance now than in the middle of winter, though I think of ice cream as an all-year-round treat. 🙂

Hmmmm there are plenty of tutorials out there, though I can’t vouch for any. I’d definitely look up some guidance…I’m having a recollection of trying to freestyle frozen yogurt years ago and it didn’t turn out so great haha 🙂

Hi! I'm Alyssa, a twenty-something podcast junkie with a penchant for baking, boots, and pretty little things. Also strong coffee and spunky dogs. There's a good chance I can be found in the kitchen, wearing sequins, and dreaming of DIY. ♥